Carrot Cake Muffins - what could be better than cake for breakfast?!? Loaded with shredded carrots, apples, coconut, pecans, and raisins. Make a batch on Sunday for a grab-and-go breakfast throughout the week. Flour, baking soda, cinnamon, salt, sugar, eggs, oil, vanilla, apple, carrots, raisins, coconut, and pecans. Can top the muffins with some cream cheese frosting and turn them into cupcakes! #muffins #carrotcake #breakfast
1Granny Smith applepeeled & grated
⅓cupsweetened shredded coconut
Preheat oven to 350ºF. Grease regular muffin pans or line with cupcake liners.
In a bowl, whisk together flour, baking soda, cinnamon, and salt.
In another bowl, whisk together sugar, eggs, oil, and vanilla until well blended. Stir in flour mixture and stir until just blended.
Gently fold in apples, carrots, raisins, coconut, and pecans.
Divide batter between 18 muffin cups.
Bake for 18 - 22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Cool on a wire rack.
Can freeze baked muffins for a quick treat later.Can top muffins with cream cheese frosting to make them a dessert.